This slow cooker brisket chili is one of our favorites! Made with fire roasted tomatoes and pinto beans, it’s so comforting, hearty and delicious. Chili season is here! Yes yes, it’s always chili season, but you know what I mean. Crunchy leaves, cool air, pumpkins and sweatshirts. I’m game anytime! This brisket chili is incredibly […]
The post Slow Cooker Fire Roasted Brisket Chili. appeared first on How Sweet Eats.
This slow cooker brisket chili is one of our favorites! Made with fire roasted tomatoes and pinto beans, it’s so comforting, hearty and delicious.
Chili season is here!
Yes yes, it’s always chili season, but you know what I mean. Crunchy leaves, cool air, pumpkins and sweatshirts. I’m game anytime!
This brisket chili is incredibly hearty, super smoky and so wildly flavorful. It just might be Eddie’s new favorite chili and that’s saying something because he LOVES chili.
Chili is the only soup he really truly loves.
So I love experimenting with different chili recipes and I’m so glad this one came to fruition. I often have a few cuts of meat in my freezer, so having a great chili recipe to utilize that meat is the perfect option.
It is a bit high-maintenance, in that you have to cook the brisket first and THEN make the chili. It’s totally worthy it though.
Let me tell you how I make it happen!
The night before, I throw the brisket in the slow cooker. This way it cooks overnight and gets super fall-apart tender. Once it’s tender in the morning, you can choose to either shred it or chop it, whichever you would like. Your preference!
Then everything goes into the slow cooker. You can cook it for a few hours on high or let it simmer all day on low. I have a slow cooker that has a sauté option (it’s seriously amazing and I use it for SO many things!) – this version right here. So I like to remove my brisket, and in that same crock, sauté the onions and peppers with spices to really develop the flavor.
This isn’t necessary of course – you can throw everything right in, raw onions and all. But I do find that sautéing them first starts you off with a great layer of flavor. I am ALL about building layers of flavors in my recipes and allowing the flavors to fully develop. It’s the key to making a great meal happen!
Whether you cook the onions and peppers or not, everything goes into the slow cooker!
These are the key ingredients that make this recipe absolutely delish:
Fire roasted tomatoes. These are pretty much the only diced tomatoes I use these days. They have such great charred, smoky flavor. I use them in my tomato soup and minestrone and many other things. I absolutely love them!
Pinto beans. Pintos may just be my favorite bean. I love how creamy they are – and also I love their size. You can use any bean here, but I find that pinto is my favorite. If you’d like to keep things traditional with kidney beans, go for it. Or use black beans. Whatever you love!
The perfect blend of spices, like smoked paprika, a hint of cumin, chili powder (of course!), a touch of dried oregano and even some crushed red pepper flakes for a bit of heat.
Some beer… or stock. I love using beer, just like this game day chili that uses a whole bottle. It adds so much flavor and richness to the soup.
The brisket, which is a no brainer. Again, chopped or shredded. Your call. (more…)
The post Slow Cooker Fire Roasted Brisket Chili. appeared first on How Sweet Eats.